Brussels Sprout Salad with Apples

5 from 3 votes

Brussels Sprout Salad with Apples

This fresh and crisp brussels sprout salad has diced apples, toasted walnuts, dried cranberries and Parmesan tossed in a white wine vinaigrette.

Prep Time10

Cook Time15

Total Time25

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For croutons

1-1/2 cups torn sourdough bread
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons white wine vinegar
1/4 cup olive oil

For salad

1 pound brussels sprouts, trimmed and thinly sliced
2 crisp apples, cored and diced
2 scallions, thinly sliced
1/4 cup toasted chopped walnuts
1/4 cup dried cranberries
1/4 cup shaved Parmesan cheese
1 tablespoon chopped parsley

Instructions

Preheat the oven to 375 degrees F.
For the croutons, preheat the oven to 375 degrees F. Toss the bread with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a large baking sheet. Spread into a single layer. Toast the croutons until golden brown, about 12-15 minutes, flipping over halfway through toasting.
For the vinaigrette, whisk together the garlic, mustard, salt, pepper, vinegar and oil in a small bowl until fully combined.
For the salad, stir the brussels sprouts, apples, scallions, walnuts, dried cranberries, parmesan and parsley in a large bowl. Drizzle in the vinaigrette, tossing to combine.
Fold in the croutons before serving.

Notes

You can slice the brussels sprouts with a sharp knife or with a mandolin. Also, you can shred them with the shredding disc or slicing attachment of a food processor. Trim the stem ends and remove any wilted outer leaves before shredding.

The salad is best eaten the day it is made. Do not cut the brussels sprouts in advance.

You can make the dressing up to 2 days in advance and store it in an airtight container in the fridge. Let it sit out at room temperature for 15 minutes and stir it before you toss it in the salad.

Also, you can toast the croutons up to 3 days in advance. Let them cool before you store them in an airtight container at room temperature.

If you do have leftover salad, you can keep it in the fridge up to 2 days in an airtight container. The salad will lose some of its crispness. To save the croutons, take them out of the salad and brush off any other ingredients. If you want them to stay crunchy, toast them on a sheet pan for a few minutes in a 300-degree F oven to remove any moisture. Then let them cool and keep them in an airtight container at room temperature.

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